For more than 40 years, the Best of Bridge cookbooks have been collecting easygoing recipes for family meals. These books also have an easygoing format: instructions in big print, handsome but realistic photographs, and convenient spiral binding so they stay open. The series, a fixture in western Canadian kitchens and popular coast to coast, has sold more than four million copies since it launched in 1976.

The 2017 volume Best of Bridge Sunday Suppers: All-New Recipes for Family and Friends (Robert Rose, $29.95) offers easy weeknight food as well as relaxed, “sit around the table” weekend dishes. The Calgary-based authors are blogger Elizabeth Chorney-Booth, food writer Sue Duncan and Julie Van Rosendaal, a CBC radio reporter who writes periodically for the Globe and Mail. They have been producing the books since 2015, replacing the original eight bridge-playing family cooks.

In this recipe, the skewers can be loaded well in advance of grilling. If you’re cooking directly on the grill, the authors advise keeping the temperature low. They recommend flat metal skewers, which are hardy and inexpensive.